(NAPSA) - Whether it's an impromptu gathering of family or friends, or a planned special occasion, preparing a big meal can be a stressful experience. But a few simple tips can help you enjoy your next entertaining meal as much as your guests will.
Baked Potato Soup
Contributed by: NAPSA
Tips On Making Big Meals Less Stressful
The first step to creating a less stressful meal for large numbers is to shop smartly, says Jenny Harper, director of recipe development for Carnation Evaporated Milk. She advises stocking your pantry with convenient, easy-to-store items that you can turn to in a pinch, like evaporated milk, dried pasta and chicken broth.
Here are some other top tips to create a satisfying meal that you will enjoy as much as everyone else.
To impress the guests without much stress, here is a recipe you can try at your next meal for a large group. See also
Cheesy Creamy Pasta Casserole.
- Choose appropriate recipes for your skill level and your guests. Don't get caught up making an elaborate dish that people may not appreciate.
- Consider a buffet; it makes serving a lot of people easier and requires less work to set the tables.
- Don't be afraid to serve ready-made foods for the side dishes, like instant mashed potatoes. Not all your dishes need to be made from scratch.
- Put friends and family to work for you. Most parties end up in the kitchen anyway, so put those extras hands to good use!
- 1/4 cup (1/2 stick) butter or margarine
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
,li>1 can (141/2 oz.) chicken broth
- 1 can (12 fl. oz.) Nestle Carnation Evaporated Milk
- 2 large or 3 medium baking potatoes, baked or microwaved
- Salt and ground black pepper to taste
- 4 strips bacon, cooked and crumbled
- 1/2 cup (2 oz.) shredded cheddar cheese
- 3 Tbsp. sliced green onion
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion.